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Vegetarian Litha Lasagna
Ingredients Method
12 lasagna noodles, cooked and drained
1/2 cup apple juice
1 medium onion, finely chopped
1 8 oz. package sliced mushrooms
2 large zucchini, shredded
2 green peppers, chopped
1/2 teaspoon salt
2 cups chopped fresh spinach
1 teaspoon basil
1/2 teaspoon oregano
1 15 oz. container ricotta cheese
1 cup cottage cheese
1/4 cup Paremsan cheese
1 8 oz. can tomato sauce
1 cup mozzarella cheese
1) Preheat oven to 425° F (220C, Gas Mark 7).
2) Grease 13x9 inch baking pan.
3) In a large skillet, bring apple juice to a boil over medium heat.
4) Add onion; cook 3 minutes stirring frequently.
5) Add mushrooms, zucchini, green pepper and salt; cook 5 minutes
stirring occasionally.
6) Add spinach, basil, and oregano; cook 2 minutes.
7) Remove from heat and drain well.
8) In medium bowl, combine riccotta cheese, cottage cheese, and
Parmesan cheese; mix well.
9) Place 3 noodles in bottom of baking dish, top with 1/3 ricotta
mixture and 1/3 vegetable mixture.
10) Repeat 2 more times. Top with remaining 3 noodles, tomato sauce
and mozzarella cheese.
11)Cover with foil and bake for 25 to 30 minutes or until bubbly
around the edges.
12) Uncover and bake an additional 5 minutes. Let stand 5 minutes
before serving. 8 adult servings.
Litha Sun Cookies
Ingredients Method
3/4 cup softened butter
2 cups brown sugar
2 eggs
1 tablespoon lemon juice
2 tablespoon grated lemon rind
2 cups sifted flour
1 cup finely chopped pecans
1) Cream butter in a large non-metallic mixing bowl. Gradually add
the brown sugar, mixing well.
2) Add eggs, lemon juice, and rind. Mix well.
3) Cover bowl with a white or yellow towel or cloth napkin, and
refrigerate overnight.
4) Shape dough into 1-inch balls and place approximately 3 inches
apart on a greased cookie sheet. Bake at 375F (190C, Gas Mark 5) for
about 20 minutes.
5) Cool on racks. Makes about 3 dozen cookies.
© Silver Dove and Spiritwolf 2001- 2002
Midsummer Ritual Mead
Gerina Dunwich
2-1/2 gallons water
1 cup meadowsweet herb
1 cup woodruff sprigs
1 cup heather flowers
3 cloves
1 cup honey
1/4 cup brown sugar
1 cup barley malt
1 oz. brewer's yeast
Pour the water into a large cauldron or kettle. Bring to a boil and add the meadowsweet herb, woodruff sprigs, heather flowers, and cloves. Boil for one hour and the add the honey, brown sugar, and barley malt. Stir thirteen times in a clockwise direction and then remove from heat.
Strain through a cheesecloth and allow the mead to cool to room temperature. Stir in the brewer's yeast. Cover with a clean towel and let it stand for one day and one night. Strain again, bottle, and then store in a cool place until ready to serve. Midsummer Ritual Mead is an ideal drink to serve at Summer Solstice Sabbats, as well as during all Cakes and Ale Ceremonies and Esbats.
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